Paul Newman’s Caramel Macadamia Popcorn with Coffee Twist Copycat Recipe

Caramel Macadamia Popcorn with Coffee Twist is a decadent snack that combines sweet, crunchy popcorn with buttery caramel, roasted macadamia nuts, and a hint of coffee flavor. Perfect for movie nights, holiday gatherings, or as a sweet treat to impress guests, this popcorn is indulgent without being overly complicated. The addition of coffee or coffee liqueur gives the caramel a rich, sophisticated depth, taking a classic snack to gourmet levels.

Why Everyone Will Love This Recipe

This popcorn is a delightful mix of textures and flavors. The popcorn provides a light, airy crunch, while macadamia nuts add a buttery, nutty element. The caramel coating is sweet but balanced by the subtle bitterness of coffee, creating a sophisticated sweet-and-savory treat. It’s ideal for parties, gifting, or satisfying your own snack cravings. Plus, it’s easy to make at home with simple ingredients and a candy thermometer.

What Is Caramel Macadamia Popcorn with Coffee Twist?

Caramel Macadamia Popcorn with Coffee Twist is a sweet snack where freshly popped popcorn and roasted macadamia nuts are coated in a rich, coffee-infused caramel. Unlike standard caramel popcorn, the coffee flavor adds complexity and pairs perfectly with the buttery macadamia nuts. Once cooled, the treat hardens into crunchy, bite-sized clusters that are impossible to resist.

Cooking Tips

• Use a candy thermometer: Achieving the correct caramel temperature (290°F) ensures the coating is crisp without burning.
• Pop popcorn just before making caramel: Freshly popped popcorn has better texture and absorbs the caramel more evenly.
• Stir carefully: When combining the hot caramel with the popcorn, use a spatula to coat evenly without crushing the kernels.
• Optional coffee liqueur: For adults, coffee-flavored liqueur adds flavor and a slight boozy kick. For a kid-friendly version, use strong brewed coffee instead.
• Cooling time: Allow the caramel popcorn to cool completely before breaking it into pieces. This ensures it’s crunchy and not sticky.

Frequently Asked Questions

Can I use different nuts?

Yes! Macadamia nuts provide a rich buttery flavor, but you can substitute with almonds, pecans, or cashews if preferred.

Can I make this gluten-free?

Absolutely! Popcorn, nuts, and the caramel ingredients are naturally gluten-free. Just ensure the corn syrup and liqueur (if using) are certified gluten-free.

How should I store this popcorn?

Store in an airtight container at room temperature for up to 1 week. Avoid refrigeration, which can soften the caramel coating.

Can I make this ahead of time?

Yes! The caramel popcorn can be made a day or two in advance and stored in an airtight container. It keeps its crunch and flavor beautifully.

Can I add chocolate?

Certainly! Once the popcorn has cooled, drizzle melted dark, milk, or white chocolate over the clusters for an extra layer of indulgence.

How to Store

Store cooled caramel popcorn in an airtight container at room temperature for up to 1 week. Avoid moisture to keep the caramel crisp.

How to Freeze

For longer storage, place cooled caramel popcorn in a freezer-safe airtight container or bag. Freeze for up to 2 months. Thaw at room temperature before serving to retain crispness.

Ingredients

• 10 cups popcorn (popped according to package instructions)
• 1 cup macadamia nuts
• 1 ½ sticks unsalted butter (12 tablespoons)
• 1 cup granulated sugar
• ½ cup brown sugar
• ¼ cup coffee-flavored liqueur or strong brewed coffee
• ¼ cup light corn syrup
• 2 teaspoons vanilla extract

How to Make Paul Newman's Caramel Macadamia Popcorn With Coffee Twist